Cooking Instructions

In medium skillet, fry bacon over medium heat, just until beginning to brown; remove to paper towels. Cut into thin strips; set aside. Add onions to skillet; sauté over medium-low heat until wilted and beginning to color, 5-6 minutes. Add kale and cook 1 minute more. Remove to paper towels to drain. Reserve.

3

In small bowl, combine cottage cheese and egg. Add half the bacon, season with salt and pepper. Spread cottage cheese mixture over puff pastry, leaving 1-inch border around edge. Sprinkle evenly with remaining bacon, followed by onion and kale mixture. Top with asiago. Bake 15-20 minutes, until puffed and golden. Cut into 24 pieces, serve hot.

Cooking Instructions

In medium skillet, fry bacon over medium heat, just until beginning to brown; remove to paper towels. Cut into thin strips; set aside. Add onions to skillet; sauté over medium-low heat until wilted and beginning to color, 5-6 minutes. Add kale and cook 1 minute more. Remove to paper towels to drain. Reserve.

3

In small bowl, combine cottage cheese and egg. Add half the bacon, season with salt and pepper. Spread cottage cheese mixture over puff pastry, leaving 1-inch border around edge. Sprinkle evenly with remaining bacon, followed by onion and kale mixture. Top with asiago. Bake 15-20 minutes, until puffed and golden. Cut into 24 pieces, serve hot.